OUR El Salvador Cacao
This cocoa is grown by Hacienda San José Real de la Carrera, one of the biggest privately-owned plantations in Central America, with an area of about 350 hectares. Hacienda San José also owns its own processing facilities in order to transform their cacao into semi processed products and chocolate.
You can read more about our visit to El Salvador and the story behind this cacao in our blog.
El Salvador is known as the “Land of Volcanoes,” and its mineral-rich soils play a key role in shaping the flavour of the cacao grown here. These unique growing conditions contribute to the bright acidity and fruit notes found in this origin.
We explore how volcanic landscapes influence cacao flavour in more detail in our volcanic soils blog post.
Producer: Hacienda San José de Real de La Carrera
Coordinates: 13°17'22.5"N 88°30'05.4"W
Country: El Salvador
Region: Jiquilisco, Usulután
Genetics: Local Acriollado varieties
Harvested: April – July (main), August – November (mid-crop)
Post harvesting: Fermentation takes place in cascade-type wooden boxes. The pre-drying and drying processes are done on wooden drying beds over a period of 8 days.
Flavour Profile: Bright citrus acidity with clear notes of raisin, caramel, and black tea. These beans are chosen for their expressive character and clear, memorable flavour.
Curious to taste how this cacao expresses itself in chocolate?
